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Whipped Pumpkin Spice Honey Butter

Whipped pumpkin spice honey butter is made by blending softened butter with blotted pumpkin puree, honey, and warm pumpkin pie spice for a fluffy, spreadable swirl. Serve it cold or slightly softened for an airy golden-orange texture with a quick honey drizzle and cinnamon dusting.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 344
Ingredients Equipment Method Notes

Ingredients
  

Unsalted butter
  • 1 cup unsalted butter Softened to room temperature.
Pumpkin puree
  • 3 tbsp pumpkin puree Blotted dry.
Honey
  • 3 tbsp honey Plus extra for serving.
Pumpkin pie spice
  • 1 tsp pumpkin pie spice
Cinnamon
  • 1 tsp cinnamon Plus extra for serving (dust on top).
Vanilla extract
  • 0.5 tsp vanilla extract
Salt
  • 0.25 tsp salt

Equipment

  • 1 stand mixer

Method
 

Prep the pumpkin
  1. Blot the pumpkin puree very dry between paper towels to prevent the butter from turning watery.
Whip the butter
  1. Beat the softened unsalted butter with an electric mixer for 3-4 minutes until very light and fluffy, with visible volume increase.
Season and finish whipping
  1. Add the blotted pumpkin puree, honey, pumpkin pie spice, cinnamon, vanilla extract, and salt, then beat for 2-3 more minutes until completely incorporated and fluffy.
Serve
  1. Transfer the whipped pumpkin spice honey butter to a serving bowl, drizzle with extra honey, and dust with extra cinnamon.
Store and soften
  1. Refrigerate any leftovers, and bring to room temperature before serving for a spreadable texture.

Notes

Pro tip: blotting the pumpkin puree dry is key to keeping the whipped butter thick and airy. Store refrigerated up to 5 days in a covered container; freeze not recommended for best texture. For a dairy-free swap, use a plant-based butter with a similar fat content and whip as directed until fluffy.